Eddie uses Chinese five spice and cornmeal to add some extra flavor and texture in his pancake chicken poppers, and he serves them with a decadent bourbon maple sauce!Get the recipe ▶ https://foodtv.com/3OsFoxrSubscribe to Food Network ▶ http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Pancake Chicken Poppers with Maple Whiskey Dipping SauceRECIPE COURTESY OF EDDIE JACKSONLevel: IntermediateTotal: 50 minActive: 50 minYield: 8 to 10 servingsIngredientsMaple Whiskey Sauce:2 tablespoons unsalted butter2 tablespoons finely grated yellow onion1 teaspoon finely grated lemon zest1/2 cup (120 milliliters) bourbon whiskey3/4 cup (175 milliliters) grade A maple syrup2 tablespoons tomato paste1 1/2 teaspoons kosher salt1/2 teaspoon black pepper1/4 teaspoon Chinese five-spice powder1/4 teaspoon cayenne pepper1/4 teaspoon hot sauce, such as Texas PeteChicken Poppers:About 4 cups (1 liter) canola oil, for deep-frying, plus 2 tablespoons2 pounds (910 grams) chicken tenderloins, cut into 1-inch (2.5 centimeter) cubes2 teaspoons kosher salt2 teaspoons Chinese five-spice powder1/8 teaspoon freshly ground black pepper1 cup (120 grams) coarse yellow cornmeal1 cup (125 grams) all-purpose flour1/4 cup (50 grams) granulated sugar4 teaspoons baking powder1 1/4 cups (300 milliliters) whole milk1 large eggDirectionsSpecial equipment: a deep-fry thermometerMake the maple whiskey sauce: Add the butter, grated onion, and lemon zest to a medium saucepan over medium heat, and cook for 2 to 3 minutes, until the butter melts.Add the bourbon whiskey, maple syrup, tomato paste, salt, black pepper, five-spice powder, cayenne, and hot sauce to the pan. Whisk to combine. Lower the heat to medium-low and simmer for 8 minutes until the sauce has reduced by a quarter. Keep warm over low heat until ready to serve.Make the chicken poppers: Pour 4 inches (10 centimeters) oil into a deep heavy pot and bring the oil to 350 degrees F (177 degrees C) over medium heat.Place the chicken in a large bowl and season with 1 teaspoon of the salt and the five-spice powder, and black pepper. Using your hands or a large spoon, mix until the chicken is evenly coated with the seasonings.In a large skillet, heat 1 tablespoon of the oil over medium heat until it begins to shimmer. Add the chicken to the pan, in batches, if necessary, making sure not to crowd the pan. Cook, stirring, until the chicken is golden brown, about 3 minutes. Using a slotted spoon, transfer the chicken to a paper towel-lined plate to absorb any excess oil. Add more oil as needed between batches and set aside to cool.In a separate large bowl, whisk together the cornmeal, flour, sugar, and baking powder until combined. Add the milk and egg and mix until the ingredients are fully incorporated.Set a wire rack over a sheet pan. Working in batches, using tongs, dip the reserved chicken pieces into the batter, then carefully (as not to burn yourself) lower the pieces into the hot oil in the deep heavy pot. Cook until the chicken rises to the surface and the crust is golden brown, 2 to 3 minutes. Transfer to the wire rack. Serve immediately, with the dipping sauce on the side. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#EddieJackson #PancakeChickenPoppers #FoodNetworkEddie Jackson's Pancake Chicken Poppers | Food Networkhttps://www.youtube.com/watch?v=CUzpVDdNurQ
